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Twice Baked Loaded Breakfast Potatoes

Twice Baked Loaded Breakfast Potatoes – A Cozy Morning Delight

Twice Baked Loaded Breakfast Potatoes are a gluten-free meal, combining fluffy mashed potatoes, melty cheddar cheese, and smoky bacon topped with a baked egg.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 potatoes
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes Essential for fluffy interior and crisp skin.
  • 2 tablespoons Avocado Oil Can be substituted with olive oil.
  • to taste Salt Adjust to your taste.
  • to taste Black Pepper Use fresh ground for best flavor.
For the Filling
  • 4 tablespoons Unsalted Butter Can be replaced with vegan butter.
  • 1/2 cup Hot Milk Use plant-based milk if dairy-free.
  • 4 slices Beef Bacon Turkey bacon or sausage works as substitutes.
  • 1 cup Shredded Cheddar Cheese Swap for Gouda, mozzarella, or pepper jack.
  • 4 large Eggs Can use egg substitutes if needed.
Topping Suggestions
  • to taste Fresh Herbs (like chives or green onions) Sprinkle on top before serving.
  • to taste Jalapeños Add fresh or pickled slices for spiciness.
  • to taste Salsa or Avocado Serve on the side for extra creaminess.

Equipment

  • Oven
  • Mixing Bowl
  • Spoon
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash and scrub large russet potatoes, poke holes in each potato with a fork, coat with avocado oil, and season with salt and pepper.
  2. Place the seasoned potatoes on the oven rack and bake for 50-60 minutes until fork-tender and skins are crispy. Allow them to cool for about 10 minutes.
  3. Slice each potato in half lengthwise and scoop the insides into a mixing bowl. Mash potatoes with hot milk and butter, seasoning to taste.
  4. Preheat oven to 375°F (190°C). Spoon the filling back into potato skins, add half slices of bacon, sprinkle cheese, and crack an egg into each shell.
  5. Bake filled potatoes for 15-20 minutes until egg whites are set and yolks are slightly runny.
  6. Let the potatoes cool for a few minutes before serving, topped with fresh herbs or salsa.

Nutrition

Serving: 1potatoCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

These Twice Baked Loaded Breakfast Potatoes are customizable and can be made ahead for busy mornings. Store leftovers properly to retain freshness.

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